Salzburg-style creamed spinach
Creamed chopped spinach appears very often on German menus and tables. It is usually seasoned with nutmeg, and the spinach cooking water combined with milk makes up the liquid for the cream sauce. The closer one gets to the Austrian border, the more one finds this garlic-flavored creamed spinach that is Salzburg’s specialty.

I can’t think of any better way of cooking spinach, besides stir-frying and cooking with soup (but those gets old fast) than making it into a creamed spinach. It’s so creamy and I love garlic, so this is a perfect dish to me.


3 lbs spinach, well washed
1/2 cup water
2 Tbsp butter
2 Tbsp flour
1/2 cup cream and 1/2 cup milk, or 1 cup half-and-half
1 clove garlic, finely minced
White pepper to taste ( I strongly encourage using white pepper instead of black pepper)
Salt to taste


1. Cook washed spinach in lightly salted water until just tender, about 5 minutes. Drain very well in colander, pressing out all excess liquid. Chop fine by hand or puree in a mill

2. Heat butter in a saucepan and when hot and bubbling, stir in flour. Stir and saute over low heat for 2 to 3 minutes, then add cream and milk or half and half. Beat until smooth, over low heat, with a wire whisk or wooden spoon. Add minced garlic, white pepper and simmer sauce about 5 minutes, or until smooth and thick. Mix spinach into sauce, season with salt if necessary and heat thoroughly

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